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Chicken To Fricassee No 3

(Poultry.) - (The Lady's Own Cookery Book)







Take two chickens and more than half stew them; cut them into limbs;

take the skin clean off, and all the inside that is bloody. Put them

into a stewpan, with half a pint of cream, about two ounces of butter,

into which shake a little flour, some mace, and whole pepper, and a

little parsley boiled and chopped fine. Thicken it up with the yolks of

two eggs; add the juice of a lemon, and three spoonfuls of good white

gravy.











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